The healthiest dessert may be a piece of fresh fruit, but let's face it: we all crave a piece of cake now and then. So why not choose one that's loaded with both flavor and health benefits? Delicious enough to turn even a chocoholic's head, this loaf-style cake is much lower in fat than traditional layer cakes. It uses whole-wheat flour for more fiber and phytochemicals. The grated lemon peel adds limonene, the cancer-fighting phytochemical found in the rind of the citrus fruits.
Per Serving: 156 calories, 28g carbs, 4g protein, 3g fat (<1g saturated fat), 1g fiber, 258mg sodium
NOTE: This recipe is OK for those on the LMD (Low Microbial Diet) without the fresh berries. No icing for those on Dairy restriction.
- Preheat the oven to 350°.
- Spray a 9-inch square pan (or muffin tins) with vegetable cooking spray.
- In a large bowl, stir together the flours, baking powder, sugar, baking soda and salt. In another bowl, stir together the milk, eggs, canola oil, lemon peel, lemon juice and vanilla and lemon extracts. Add the milk mixture to the dry ingredients. Stir just to combine.
- Pour the mixture into the prepared pan and spread it into an even layer. Bake for about 45-55 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove the cake to the rack and cool to room temperature.
- Sift confectioners' sugar over the cooled cake, if desired. Top the cake with fresh raspberries or strawberry slices, if desired.
Optional Icing: Whip one 8oz pack of softened reduced-fat cream cheese, thinning it to the desired consistency with skim milk and a little honey. Spread it over the top of the cake.
Recipe from: The American Institute for Cancer Research; e-Recipes